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Two-Ingredient Cheesy Corn Tortillas Crispy edges, chewy center, and made with just canned corn and lite mozzarella. Use them as wraps, flatbreads, or eat straight off the tray. Makes 3 tortillas Ingredients 1 can corn, drained very well (about 165 g) 3/4 cup lite mozzarella cheese (about 84 g) Seasonings of choice (salt, garlic powder, paprika, chili powder, etc.) Optional add-ins Thin slice of onion Jalapeño, scallions, or spices of choice Instructions Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Drain the corn extremely well. Pat dry with paper towels if needed — less moisture = crispier tortillas. Divide the corn into 3 even piles on the baking sheet. Spread each pile into a thin round (about tortilla size). Sprinkle each round evenly with about 1/4 cup lite mozzarella and your desired seasonings. Bake for 18–20 minutes, until edges are golden and the tortillas are set and lightly crisp. Let cool for 2–3 minutes before lifting — they firm up as they cool. Tips If your corn is very moist, bake the corn alone for 5 minutes first, then add cheese and continue baking. For extra crispiness, broil for the last 1–2 minutes. These bend best while warm; they crisp more as they cool.

2 Ingredient Corn Tortillas (High-Protein Recipe)

5 from 1 vote
A viral canned corn and cheese hack to create lacy, crispy, and flexible flourless tortillas.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 3
Course: Appetizer, Snack
Cuisine: American, Mexican
Calories: 155
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 can canned Corn 84g
  • 3/4 cup Lite Mozzarella Cheese 84g
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika

Equipment

Kitchen Scale
Digital Kitchen Scale
USA Pan XL Baking Sheet
USA Pan XL Baking Sheet
Spatula Set
Silicone Spatula Set

Method
 

  1. Preheat oven to 400°F (200°C) and line a high-quality baking sheet with parchment paper.
  2. Drain the canned corn extremely well and pat dry with paper towels to ensure a crispy finish.
  3. Divide the corn into 3 even piles on the baking sheet and spread into 5-6 inch thin circles.
  4. Sprinkle 1/4 cup of lite mozzarella evenly over each corn round, ensuring the cheese reaches the edges.
  5. Season generously with your spice blend of choice.
  6. Bake for 18-20 minutes until the edges are golden brown and the lacy cheese is set.
  7. Allow the tortillas to cool on the pan for 2-3 minutes; this is essential for them to firm up and become flexible.

Nutrition

Calories: 155kcalCarbohydrates: 14gProtein: 9gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 343mgPotassium: 163mgFiber: 0.3gSugar: 1gVitamin A: 499IUVitamin C: 2mgCalcium: 200mgIron: 0.5mg

Notes

  • The Drying Factor: If your corn is still very moist after patting dry, bake the corn piles alone for 5 minutes first, then add the cheese and continue.
  • Bending Guide: These tortillas bend best while they are still slightly warm. If you let them cool completely, they will become more like a 'corn cracker.'
  • Extra Crunch: For the ultimate viral texture, broil for the final 60 seconds of cooking, but watch closely!
  • Pan Choice: Using an aluminized steel USA Pan ensures the heat is high enough to crisp the cheese without burning it.

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